Description

This vibrant Raspberry-Spinach Salad with Avocado & Walnuts is a refreshing and nutrient-packed dish perfect for a light lunch or a satisfying side. Featuring fresh baby spinach, juicy raspberries, creamy avocado, and crunchy toasted walnuts, it’s tossed in a tangy homemade vinaigrette with olive oil, raspberry or balsamic vinegar, honey, and Dijon mustard. Finished with optional crumbled feta and thinly sliced red onion, this salad combines sweet, savory, and nutty flavors for a perfect balance.

Ingredients

Scale

Salad

5 cups fresh baby spinach
1 cup fresh raspberries
1 ripe avocado, sliced
⅓ cup toasted walnuts, roughly chopped
¼ small red onion, thinly sliced
2 tablespoons crumbled feta cheese (optional)

Dressing

3 tablespoons olive oil
1 tablespoon raspberry or balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and black pepper to taste

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Instructions

Prepare the dressing: In a small bowl or jar, whisk together olive oil, vinegar, honey, Dijon mustard, salt, and black pepper until the ingredients are fully emulsified and combined.
Combine salad ingredients: In a large mixing bowl, add the baby spinach, fresh raspberries, sliced avocado, thinly sliced red onion, and toasted walnuts.
Dress the salad: Drizzle the prepared dressing over the salad ingredients. Toss gently and carefully to coat the leaves and fruit without mashing the avocado or breaking the raspberries.
Add finishing touches: If using, sprinkle the crumbled feta cheese evenly on top of the salad.
Serve: Serve the salad immediately as a light lunch or a flavorful side dish to complement grilled proteins or other meals.

Notes

For extra crunch, add sunflower seeds or substitute walnuts with pecans.
This salad pairs wonderfully with grilled chicken or salmon for a heartier meal.
Use raspberry vinegar for a fruitier, lighter finish or balsamic vinegar for a richer, more robust flavor experience.